Spicy Caribbean Rice with Red Beans
¼ cup sunflower oil
2-3 garlic cloves
1 chopped onion
2 cups uncooked Long Grain Rice Natural Life
1 sprig fresh thyme or 1 teaspoon dried thyme
1 1/2 cups coconut milk
2 1/2 cups vegetable broth
2 cups Red Kidney beans Natural Life, boiled rinsed and drained
2 small bay leaves
salt and pepper, to taste
1 whole red chili pepper.
1 teaspoon sweet paprika Natural Life
*If you like the dish spicier you can add a little Cayenne Pepper Powder Natural Life
Heat a saucepan with oil. Then add onions, garlic, thyme, and the red chili pepper, sauté for about a minute.Stir in Long Grain Rice Natural Life to the pan, followed by the boiled Red Kidney beans Natural Life for about 2 minutes, then add coconut milk, bay leaves with the vegetable broth , bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed. Adjust for salt and pepper*. Discard bay leaves and the red chili pepper. Serve warm.
The recipe makes six servings.